Instructions: FILLING : Dice mozzarella into 1/4-inch cubes. Steep sundried tomatoes in hot water as directed, then chop finely. Chop basil and garlic cloves.

Combine all with olive oil in bowl, and refrigerate for several hours.

CHERRY TOMATOES: Pull stems from tomatoes. Slice off the BOTTOM rounded end of each tomato. Use a tomato scoop or melon baller to scoop out tomatoes. Drain upside down on paper towels. Refrigerate until ready to fill (at most two hours). Just before serving time, stuff each tomato with a generous spoonful of the mozzarella mixture. Garnish with tiny basil leaves. TVG 2-93

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